Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: Keymaster on April 20, 2013, 12:20:52 AM
-
Seasoned My chops up with Tim's M-3 Rub :) Its some really good stuff, perfect salt to herb ratio with awesome downhome flavors that nip the chop in the bud :)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/002_zpsda837f37.jpg) (http://s1343.photobucket.com/user/Keymaster2013/media/002_zpsda837f37.jpg.html)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/004_zps761c68c0.jpg) (http://s1343.photobucket.com/user/Keymaster2013/media/004_zps761c68c0.jpg.html)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/005_zps1a399f95.jpg) (http://s1343.photobucket.com/user/Keymaster2013/media/005_zps1a399f95.jpg.html)
(http://i1343.photobucket.com/albums/o786/Keymaster2013/006_zps425302b1.jpg) (http://s1343.photobucket.com/user/Keymaster2013/media/006_zps425302b1.jpg.html)
-
Aaron the chops look good but pull those babies at 145F next time!
161F with a 5 degree rise is a 167F IT!!
-
Nice looking chops. +1 on the earlier pull.
-
Looks like my kind of chops! I take mine up high also cause the wife and kids always do an inspection in anything on their plates. :P
Sent from my iPhone 5 using Tapatalk
-
Aaron the chops look good but pull those babies at 145F next time!
161F with a 5 degree rise is a 167F IT!!
What Muebe said. I missed my temp on the same kind of chop last week.....could sure tell the difference.
-
Aaron the chops look good but pull those babies at 145F next time!
161F with a 5 degree rise is a 167F IT!!
I think that is true with a cut that is boneless Muebe but my experience is that when I pull a chop at 145° the meat around the bone is sometimes a wee bit rare for my liking :) When I was a line cook at Dennys 30 years ago we did not have thermometers, we just poked the steaks with our finger to check firmness ;) The Chops were really juicy and I like the seasoning a lot.
-
Those chops look great. Nice sear marks.
I pull chops at 145°F, too, whether they're bone-in or boneless.
-
Great looking chops. I love grilling 'em. I also put some pellets on the grate of my SRG to give even more smoke flavor. Dee
-
Aaron the chops look good but pull those babies at 145F next time!
161F with a 5 degree rise is a 167F IT!!
I think that is true with a cut that is boneless Muebe but my experience is that when I pull a chop at 145° the meat around the bone is sometimes a wee bit rare for my liking :) When I was a line cook at Dennys 30 years ago we did not have thermometers, we just poked the steaks with our finger to check firmness ;) The Chops were really juicy and I like the seasoning a lot.
Well it is all about what you like ;)
-
Aaron the chops look good but pull those babies at 145F next time!
161F with a 5 degree rise is a 167F IT!!
I think that is true with a cut that is boneless Muebe but my experience is that when I pull a chop at 145° the meat around the bone is sometimes a wee bit rare for my liking :) When I was a line cook at Dennys 30 years ago we did not have thermometers, we just poked the steaks with our finger to check firmness ;) The Chops were really juicy and I like the seasoning a lot.
Denny's has steaks? ;)
-
Aaron the chops look good but pull those babies at 145F next time!
161F with a 5 degree rise is a 167F IT!!
I think that is true with a cut that is boneless Muebe but my experience is that when I pull a chop at 145° the meat around the bone is sometimes a wee bit rare for my liking :) When I was a line cook at Dennys 30 years ago we did not have thermometers, we just poked the steaks with our finger to check firmness ;) The Chops were really juicy and I like the seasoning a lot.
Denny's has steaks? ;)
Steak and eggs of course :)
-
Have I mentioned that the FDA lowered the internal temps on pork?? ;D
I love the grill marks on those bad boys.......